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PEAR, HONEY AND ORANGE SORBET

A refreshing summer dessert. I adapted this from another recipe. I don't have an ice-cream machine, so this is how I did it and it turned out fine. You can halve the portions if you only want to use one pot, but then it only makes about 3 cups of sorbet.
You could easilly substitute apple for the pears and grapefruit or some other citrus for the oranges.

Ingredients

4 large pears, peeled, cored and quatered.

4 oranges

8 cups of water

1 1/3 cups sugar

1 cup water (separate measurement)

4 teaspoons honey

4 teaspoons lemon essence

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Preparation

1) divide suger in half (2/3 cup and 2/3 cup). Put it in two pots (you need two pots because the syrup has a lot of water)
2) Put 4 cups of water in one pot and 4 cups in the other.
3) Bring to the boil and stir until sugar has dissolved in both pots.
4) Add 8 quaters (2 pears) to one pot and the same in the other. Add half a cup of water, 2 teaspoons honey and 2 teaspoons lemon essence to each pot.
5) Boil until reduced by about 2/3, stiring each pot occasionally.
6)Simmer until pears are soft (stab with fork to check)
7) Remove pears and puree in a food processor (you may need to puree them in two lots)
8) Make sure your syrup is still simmering - both quantities should be in the same pot now.
9)Squeeze all four oranges' juice and stir into syrup.
10) Add pear puree and stir until combined.
11) Remove from stovetop. Transfer into a large heat-proof bowl and refrigerate until cool (about 1 hour)
12) Transfer into a container and freeze until firm (but it is sorbet so it should still be a little squishy) about 5 hours.
13) Serve and eat!